I’m a chocoholic – there’s no doubt about it! So I challenged myself to see how many types of chocolate I could get into one chocolate cake recipe. This one isn’t great if you’re on a diet – but it’s so good who cares, if you are on a diet, why not check out my low syn chocolate cake recipe for those on Slimming World!
You will need:
For the cake
- 175 grams unsalted butter
- 175 grams caster sugar
- 175 grams self-raising flour
- 3 medium eggs
- 1.5 tsp baking soda
- 40 grams cocoa powder
- 4 tbsp boiling water
For the filling
- 140 grams unsalted butter
- 280 grams icing sugar
- 150 grams Milky Bar chocolate
For the topping
- 300 grams of Green & Blacks milk chocolate broken into chunks
- 1 box of Maltesers
- 1 bag of Galaxy Minstrels
- 1 bar of Cadbury Flake smashed
What you need to do:
Preheat the oven to 180°C and grease two 7 inch round cake tins.
Cream together the butter and sugar until soft, add in the eggs, baking soda and the flour until well mixed.
In a separate bowl mix the cocoa powder and boiling water into a paste and then stir into the cake mixture until fully covered.
Split the mixture into the two cake tins and level the mixtures out. Place in the centre of the oven for 20 minutes.
Remove the cake tins from the oven and allow to cool slightly.
Remove the cakes from the tins and allow to cool completely on a wire rack.
To make the buttercream filling:
Meanwhile for the buttercream filling stir the butter until creamy.
Gradually stir in the icing sugar into the butter until fully covered.
Place the Milky Bar chunks in a glass bowl over a boiling saucepan of water until melted. Be careful to not allow any water in with the chocolate.
Stir the melted chocolate into the buttercream mixture.
Spread the buttercream over one of the cake halves and sandwich the other cake on top.
To make the topping:
As you did with the Milky Bar, melt 250g of the Green & Blacks chocolate in the same way.
Allow to cool until almost set. This may take anything up to an hour depending on your room temperature, you may be able to speed this up by placing for a short while in the fridge.
When the chocolate is spreadable (a similar consistency to Nutella) spread over the top of the cake to the edges. Place the cake in the fridge and allow to set.
Melt 40g of the remaining chocolate. Spoon the mixture around the edges of the top of the cake, allowing it to gently drip down the sides. This should create a sort of waterfall effect with the chocolate. Do this slowly and control the chocolate so it doesn’t make a drooling mess.
With the last 10g of the chocolate melt it and dip each Malteser into it and place around the edge of the cake. The melted chocolate will help keep the Maltesers in place.
Place the Minstrels in a flower shape in the centre of the cake and sprinkle the flake bar over the top.
Best served warm with a dollop of cream or ice cream.